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Corey Mintz

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Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater, and others), focusing on the intersection between what we eat with business, politics, farming, ethics, land use, labor (or labour, as it’s spelled in Canada), education and culture. He has been a cook and a restaurant critic. For his long-running column Fed, he hosted 192 dinner parties, featuring politicians, refugees, criminals, artists, academics, acupuncturists, high-rise window washers, competitive barbecuers, and one monkey. He is the author of two and a half books. He lives in Winnipeg with his wife, Victoria, and their daughter, Cookie Puss.

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Corey Mintz’s books

Average rating: 3.98 · 565 ratings · 95 reviews · 5 distinct works • Similar authors

	The Next Supper: The End of Restaurants as We Knew Them, and What Comes After 3.89 avg rating — 360 ratings — published 2021 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	How to Host a Dinner Party 4.04 avg rating — 126 ratings — published 2012 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Where We Ate: A Field Guide to Canada's Restaurants, Past and Present by Gabby Peyton, Corey Mintz (Foreword) 4.24 avg rating — 71 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The New York Pizza Project by Gabe Zimmer (Photographer), Nick Johnson (Creator), Ian Manheimer (Creator) 4.43 avg rating — 7 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Limes it was amazing 5.00 avg rating — 1 rating	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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“Most third-party delivery app companies take 30 percent commissions from small businesses that operate at 4 to 12 percent profit margins.”
― Corey Mintz, The Next Supper: The End of Restaurants as We Knew Them, and What Comes After

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Corey Mintz’s Followers (8)

Corey Mintz

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